Zuni Burgers
Regi Dean's Recipes 08/22/99
Hamburger
Food and Wine
{*****}
Boneless beef chuck	1 3/4 lb
-cut in 3"x1" strips	
Squares focaccia, split	4
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 4 servings
Fine sea salt
Freshly ground pepper
Tomato slices
Red onion slices
1. In a bowl, toss the meat with  1/2 tsp salt. Cover with plastic
wrap and refrigerate overnight.
2. Coarsely grind the meat in a meat grinder and shape into 1
1/4-inch-thick patties; work quickly so that the meat remains chilled.
3. Light a grill or heat a grill pan or cast-iron skillet. Season the
burgers with salt and pepper and grill or pan-fry over moderately high
heat, turning once, for about 4 min per side for medium rate or until
done to your liking. Let rest for 2 min, then serve on the focaccia
with the sliced tomato and red onion.
Food and Wine
April 1996
From: Diane Lazarus                   Date: 17 Jun 96